Rhubarb & Vanilla Jam
- 2kg (4½lbs) rhubarb, washed, trimmed & cut into 2.5cm (1”) lengths
- 1.8kg (4lbs) Tate & Lyle Jam Sugar
- 100ml (3½floz) lemon juice, about 2 lemons
- 200ml (7floz) orange juice, about 2 medium oranges
- 2 vanilla pods, split lengthways
- You will also need some lidded jam jars and labels.
HOW TO MAKE THIS RECIPE
- In a large bowl layer the rhubarb and the Tate & Lyle Jam Sugar together, finishing with a layer of sugar, then pour over the lemon and orange juice. Cover and leave for 2 hours or overnight at room temperature to draw out the rhubarb juices.
- Put 2 small plates in the fridge or freezer in readiness for testing the jam.
- Wash the jam jars in soapy water, rinse and dry them in a low oven preheated to 150°C/Fan130°, 300°F, Gas 2 for 30 minutes.
- Transfer the rhubarb-sugar mixture to a preserving pan and put over a low heat for 10 minutes to dissolve the sugar, stirring occasionally. Bring to the boil, add the vanilla pods and boil rapidly for about 25-30 minutes stirring from time to time to stop the fruit from sticking to the pan until the jam starts to thicken, skimming off any froth. Test that it’s ready by putting a teaspoon of the mixture onto one of the chilled plates and allow it to cool. The jam is ready when it forms a skin that is firm enough to wrinkle when you push it with your fingertip. If it’s too liquid, continue boiling the jam and retest in a few minutes. This is a softly set jam.
- When the jam is ready, turn off the heat and pour into the warm sterilised jars. Screw on the lids straightaway, leave to cool and label. Store in a cool dark place for up to one year.
- To ring the changes and add some zing to the jam you can stir in: Finely chopped stem ginger instead of the vanilla pods, ground cinnamon or a generous grating of nutmeg instead of the vanilla pods, seville orange juice instead of orange and lemon juice, a splash of grenadine to enhance the colour, a splash of Grand Marnier or Cointreau.